Basic Deviled Eggs
Mark Boughton/styling: Teresa Blackburn
- Yield: 24 servings
Ingredients
- 12 eggs in shells
- Water
- 1teaspoon cider or white vinegar
- Salt
- 1/4cup low-fat or light mayonnaise
- 1teaspoon Dijon mustard
- 1teaspoon Worcestershire sauce
- 1/2teaspoon sweet paprika
- 1dash hot sauce
Instructions
- Place eggs in a saucepan large enough to hold them all in a single layer. Cover with cool water by 2 inches. Add a good pinch salt and vinegar, which help the eggs coagulate if there is a crack in the shell. Bring water to a gentle boil, turn off the heat and allow eggs to stand in the hot water 10 minutes. Drain, immediately rinse eggs in ice water and place the eggs in a bowl with cold water. When the eggs are chilled through, peel them.
- Cut the eggs in half lengthwise. Place the yolks in a medium mixing bowl. Mash the yolks with the mayonnaise, mustard, Worcestershire, 1/2 teaspoon salt, paprika and hot sauce until smooth. Place the yolk mixture into a piping bag and squeeze into the egg white halves. You can also use a teaspoon to place the yolk mixture in the egg white halves.
Nutritional Info *per serving
- Calories 48
- Fat 4g
- Saturated Fat .8g
- Cholesterol 107mg
- Sodium 58mg
- Carbohydrate .7g
- Fiber 0g
- Sugars .3g
- Protein 3g